Jalapeño Cheddar Corn Bread

Soup season is finally here!!!!! 

Cold weather, warm soup... What's better?!

Scrolling through Facebook I saw an amazing looking bowl of chili some had made. To top it off there was jalapeño corn bread on the side. 

I needed it.

So I made my own! I loved it so much I thought I would share.

I paired this corn bread with broccoli cheddar soup because I didn't have all the ingredients I needed for chili.

Ingredients:

(This recipe of for a 13x9 pan)

1 Cup All Purpose Flour

1 Cup Cake Flour

1 1/2 Cups Sugar

3 Tablespoons Baking Sugar

2 Cups Yellow Corn Meal

1 Teaspoons Salt

2 1/5 Cups Milk

4 Eggs

2/3 Cup Vegetable Oil

6 Tablespoons Butter Unsalted

2 Jalepenos

1 Can Cream Of Corn

1 Cup Shredded Cheddar Cheese

Directions:

Mix together dry ingredients.

In a separate medium bowl beat eggs and then add other wet ingredients.

Add to dry ingredients and mix well.

Wash Jalepenos and remove seeds. Dice and add to batter. Preheat oven to 350 degrees.

Add corn and cheese. Line pan with parchment paper. Dump batter into pan. 

Bake at 350 for 30-40 minutes. Check the middle with toothpick or fork before taking out of oven.

Allow to cool and then spread a thin layer of honey on top.

Cut into equal pieces and enjoy!!

** If not eating right away this bread is awesome re heated. I throw it back in the oven on 450 for 5 minutes **

Enjoy!!!!!!

Thank you so much for reading!! I really hope you enjoy this as much as I did. 

Feel free to leave me a comment with any questions :) 

Check out my Instagram for more food/beer pics/recipes! @Craft_Brew_Gal

-CBrewGal

Salty, Twisty Thangs

Credit for this original name: Mr. Eric Valero

Ingredients:

2 Teaspoons Kosher Salt

3 Teaspoons Honey 

1 ½ Cups Warm Water 

1 Package Dry Active Yeast

Vegetable Oil (about ¼ Cup)

10 Cups Water

1 Tablespoon Sugar

3 Cups All Purpose Flour

1 ½ Cups Bread Flour

2 Oz. Unsalted Butter MELTED

2/3 Cup Baking Soda

Salt for Topping

Directions:

Combine WARM water, sugar and salt – Sprinkle yeast on top and let stand until bubbly.

Use mixer and add flour honey and butter. Mix well until combined… Not going to lie… I used my hands   :p   If you don’t have a mixer this can be done, I promise. Just a little more time consuming.

When dough is smooth, remove from bowl. Clean bowl, lightly oil bowl and return dough to bowl.

Cover and let stand for 1 hour, or until dough doubles in size.

 Preheat oven to 450 degrees.

Bring 10 cups of water to a boil in large pot.

Lightly oil work surface, roll dough in oil and separate into 8-10 pieces depending on the size you want your pretzels to be. Roll each piece into a two foot rope and fold into pretzel shape.

Once the water comes to a boil, lower stove top to medium high heat and place pretzels one at a time into the water. Allow to cook for a minute each and then remove.

Brush with egg and place in oven for 12-15 minutes.

Check to avoid burning and immediately sprinkle salt on top when removed from oven.

Allow to sit for 5 minutes, or until cool… ENJOY!!!!

Thanks for reading guys!! Let me know how things turn out :)

If you have any questions feel free to comment below.

Check out more of my recipes and food porn on Instagram @ Craft_Brew_Gal

Fresh Rosemary, Garlic Bread (CROCKPOT!!!)

Ingredients: 

3 1/2 Cups All Purpose Flour

1 Packet Dry Active Yeast

1 1/4 Cups Warm Water 

1/4 Cup Fresh Rosemary

6 Tablespoons Olive Oil

1 Teaspoon Sugar

3 Tablespoons Honey

2 Teaspoons Salt

*Parchment Paper and Crockpot!!!

Directions:

Mix together water, yeast and sugar

Let mixture sit for 10 minutes... Mixture will start to bubble 

Combine mixture with flour, 1/2 the rosemary, 1/2 the olive oil and 1/2 the salt. Make sure you mix will :)

Cover with a towel and let it sit on your counter for an hour.

After it rises:

Flour a surface for the dough.

Remove the dough from the bowl and roll it into a ball on the floured surface.

Let it sit for another 20 minutes

Turn your crockpot on high and line it with parchment paper. You should have a few inches hanging off each side. This will prevent moisture from getting on your bread.

Place your dough into the crock pot.

Cover with paper towels and then place lid on top. This will also prevent moisture from getting at your delicious bread.

Cook for two hours and remove from crock pot!

30 minutes before serving set your oven to broil.

Add the rest of the salt, rosemary, olive oil, minced garlic and a sprinkle or parmesan cheese.

Cook for 10 minutes and serve! :)

Thanks for reading!! Hope you enjoy :)

CBrewGal 💕